In This Article
Recipe and photo by Emma Frisch
- Prep Time: 10 minutes
- Cook time: 30 minutes
- Yield: 4 servings
You can substitute Great Northern White Beans for other beans, including black, kidney, and red. For greens, you can use kale, collards, or any other hearty winter green in your farm-fresh box or on the supermarket shelves.
- Great Northern White beans – 1 (15-ounce) can
- Garlic – 5-6 garlic cloves
- Ghee – 2.5 tablespoons
- Rosemary – 1.5 teaspoons crushed, dried
- Sea salt – 1/2 teaspoon
- Black pepper – 1/2 teaspoon, freshly ground
- Ghee – 2 tablespoons
- Garlic – 1 tablespoon, sliced
- White onion – 1 cup sliced
- Greens – 1 bunch greens, leaves stripped from stem and coarsely chopped
- Sea salt – 1/4 teaspoon
- Preheat the oven to 400 degrees.
- Drain the can of beans and put them in a small-to-medium baking dish so the beans are about a 1-inch layer deep.
- Use your palm to press down on the flat side of a knife to smash the garlic cloves. Add them to the dish with the ghee, rosemary, sea salt and black pepper. Toss the ingredients together.
- Cover the dish with foil and bake for 15 minutes. After 15 minutes, uncover the baked beans and let them continue to bake for about 10 more minutes until the garlic and beans turn a caramelized brown color.
- While the beans are baking, prepare the greens.
- In a large saute pan, heat the ghee over medium heat. Add the onions and saute until translucent. Add the garlic and saute for about 1 minute and then add the greens. Toss, coating in the ghee and cover with a lid to saute for about 7 minutes.
- Remove from heat and serve with the baked beans.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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